Small Batch Easter Baking

Easter gatherings might look a little different this year, but that doesn’t mean you and your family can’t still celebrate and enjoy your favorite recipes and traditions. Because we’re all isolated at home, we’ve rounded up five of our most popular Easter recipes and scaled them down to serve a smaller crowd. From Hummingbird Cake to Carrot Cake Cheesecake Bars, we’re hoping these recipes will restore some normalcy and provide small-batch baking inspiration from our Bake From Scratch to yours. Each day we’ll update this post with links to the recipes with our small-batch substitutions and tips!

This Classic Hummingbird Cake still features all the delicious elements you know and love, but serves them up in one-layer for those occasions when you need a smaller cake to feed a smaller crowd. Top it off with generous swirls of cream cheese frosting, and you might not even miss that second layer!

Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.

In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.

A nostalgic ode to Easter candy, this Cadbury egg-studded cookie is all about the texture. Crispy on the outside, chewy on the inside, and with a boost of crunch from the candy-coated chocolate eggs, it’s a new and improved way to indulge in the iconic Easter treat.

Bake from Scratch is a bi-monthly publication from Hoffman Media. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more.